Description
Delightful cupcakes infused with the warm flavors of churros, topped with cinnamon buttercream.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, room temperature
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk (or almond/coconut milk)
- 1 cup powdered sugar
- More cinnamon for topping
Instructions
- Preheat oven to 350°F (175°C) and line cupcake pan with liners.
- Cream together butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then blend in vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and cinnamon. Gradually fold this into the wet mixture, alternating with milk until just combined.
- Scoop batter into cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack.
- For frosting, cream butter and powdered sugar until smooth, adding cinnamon and vanilla to taste, and frost cooled cupcakes.
- Top with extra cinnamon sugar if desired.
Notes
For a vegan option, substitute eggs with flax eggs and use coconut oil instead of butter. Each substitution can add a unique twist!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: churro, cupcakes, dessert, baking, family recipe